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Chili's® Inspired Southwest Chicken Soup

CopycatChickenMexican

Time: 35 minutes

Yield: 8 servings

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About

People love Chili's® Southwest Chicken Soup, but why would you slog through the drive-through when you can make it at home? Chili's

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Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 pound chicken breast, boneless and skinless
  • salt, to taste
  • 1 teaspoon garlic, minced
  • 1 cup white onion, chopped
  • 1/2 cup celery, chopped
  • 1 tablespoon tomato paste
  • 1 quart chicken stock
  • 1 teaspoon chipotle peppers in adobo sauce
  • 1 cup white hominy
  • 1 (15.25 ounce) can corn
  • 4 ounces green chilies, diced
  • 1 cup tomatoes, diced
  • 1 teaspoon lime juice
  • 1 tablespoon cilantro
  • For the optional garnishes:
  • corn tortilla strips, fried
  • cheese, of your choice, shredded

Directions

Step 1 -Add 1 tablespoon of the vegetable oil to a large pot or Dutch oven.

Step 2 -Place the chicken on a cutting board and season generously with the salt.

Step 3 -Cook the chicken in the pot over medium heat until fully cooked, about 6-7 minutes per side.

Step 4 -Transfer the chicken to a plate or cutting board, and shred once cooled.

Step 5 -Heat the remaining 1 tablespoon of the vegetable oil in the same pot.

Step 6 -Cook the garlic and onion until tender, about 5 minutes.

Step 7 -Add the celery and cook for 2-3 minutes.

Step 8 -Stir in the tomato paste and cook for 1 minute while gradually adding the chicken stock.

Step 9 -Add the chipotle peppers, hominy, corn, green chiles, diced tomatoes, and shredded chicken.

Step 10 -Continue to cook until the soup is fully heated through.

Step 11 -Add the lime juice and the chopped cilantro.

Step 12 -Add the fried tortilla strips and cheese and serve hot.

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